Directions

Place chicken chunks on a sheet of wax paper, sprinkle with 1 tsp curry powder and set aside.

Heat 1 tsp oil in a large nonstick skillet, add the bell pepper and onion and sauté over medium-high heat 5 minutes or until crisp-tender. Add remaining 1 tsp oil and the chicken chunks; sauté 2 minutes or until chicken is lightly browned.

Stir in garlic; cook 1 minute or until fragrant. Add remaining 1 tsp curry powder, the coconut milk, pineapple and juice, salt and crushed pepper. Bring to a boil, reduce heat and simmer uncovered 5 minutes or until vegetables are tender and chicken is cooked through.

Unique flavour combinations which have clearly had much thought put into them. Unlike many options available Fire Foods aren't simply hot (although some have a serious kick!), you get really nicely balanced flavours with depth. The Peanut butter is seriously addictive, the pork scratchings are moreish, Fire Garlic and Ring Ting are my 'go to' condiments to spice up salads, sandwiches and sauces...